3 cups of flour.
1-½ cups of cocoa powder, unsweetened.
Salt, ¼ tsp.
¾ pounds of unsalted butter.
2 ½ cups of sugar.
2 eggs, lightly beaten.
1 tsp vanilla extract.
Procedure:
In a large mixing bowl, sift together the cocoa, salt and flour. Then set the bowl aside. In your electric mixer, cream together the sugar and butter until the mixture becomes fluffy and light. Beat the eggs in the vanilla extract. Add the flour to the mixture and mix on a very low speed until the flour is completely mixed. Next, divide the dough into two halves and wrap in a plastic wrap. Chill the dough for about an hour.
Heat your oven to about 350 degrees F. ON a board that has been well floured; roll the dough out to a 1/8-inch thickness. With the help of a cookie cutter or a cardboard template, cut the dough into desired shapes. Place these shapes on baking sheets and then chill for about 15 minutes until it turns firm. Bake for about ten minutes until the cookies turn crisp but should not be darkened. Cool before putting icing on it.
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